HOLIDAY ENTERTAINING
V CREAMY VEGETABLE POT PIE
The potatoes and sweet potatoes in this
easy vegan dish can easily be swapped
out for another cold weather favourite
like rutabaga or butternut squash.
Bake in preheated 375°F oven for
V THYME-ROASTED
40 to 45 minutes or until crust is
POTATO STACKS
For those who love the "crispy bits," these
tasty potatoes are the perfect choice.
evenly golden.
Tip: For a vegan egg wash, whisk 1 tbsp
cashew milk with I tsp maple syrup.
Brush evenly over crust before baking.
If not using a cast iron or oven-proof
skillet, transfer mixture to a 9-inch
deep dish pie plate.
Prep: 15 min Roast: 40 min Serves: 6 to 8
Prep: 20 min Cook: 25 min
Bake: 40 min Serves: 6 to 8
2lb yellow flesh potatoes, about
12 small to medium-sized potatoes
2 tbsp Longo's Essentials 100%
Pure Canola Oil
1/4 cup melted Longo's Essentials
Country Churned Salted Butter
1 each onion and celery rib, chopped
1/2lb yellow flesh potato, peeled and
cut into 1/2-inch cubes (1 large)
Per serving (1/óth recipe): 320 calories;
36g protein; 16g fat; 36g carbohydrate:
4g fibre; 4g sugars; 810mg sodium.
1/4 cup Longo's Curato Parmigiano
Reggiano Grated Cheese
2 tsp chopped fresh Longo's Thyme
(plus extra for garnish)
1/2lb sweet potato, peeled and
cut into 1/2-inch cubes (1 medium)
1 tsp salt
V SWEET & SMOKY
BUTTERNUT SQUASH
3/4 tsp salt
1/2 tsp Longo's Essentials Garlic
Powder
This unassuming side dish has such a
nice blend of flavours, you'll add it to
your weekday repertoire instead of
saving it just for the holidays.
1/2 tsp Longo's Essentials
Dried Thyme Leaves
Pepper to taste
Pepper to taste
1 tbsp Longo's Plain Breadcrumbs
11/2 cups Longo's Essentials
Low Sodium Vegetable Broth
Prep: 15 min Roast: 40 min Serves: 6 to 8
Thinly slice potatoes using a mandolin
or sharp knife.
1/2 cup white wine or Longo's
Essentials Low Sodium Vegetable Broth
1 cup unsweetened original cashew,
soy or oat beverage
2 pkgs (400g each) Longo's
Cubed Butternut Squash
4 tbsp melted Longo's Essentials
Country Churned Salted Butter, divided
Toss potato slices with butter,
Parmigiano, thyme, salt, garlic powder
and pepper until well coated.
3 tbsp cornstarch
2 cloves garlic, grated
2 tbsp Longo's Maple Syrup
1 tbsp cayenne pepper hot sauce
11/2 tsp smoked paprika
Liberally coat 12-cup muffin pan with
Longo's Canola Oil Cooking Spray:
dust bottoms of cups with breadcrumbs.
Divide and layer slices between muffin
cups. (Use larger slices on bottom and
smaller slices on top, pressing firmly; the
stacks may be taller than the muffin cups,
but potatoes will shrink a bit as they bake.)
2 tbsp Longo's Dijon Mustard
2 cloves garlic, grated
11/2 cups Longo's Essentials
Frozen Peas and Carrots
1 all vegetable shortening
9-inch pie crust (thawed, if frozen)
1/2 tsp salt
2 tbsp chopped fresh Longo's Chives
Heat oil in 10-inch cast iron skillet over
medium heat. Add onion and celery:
sauté for 5 minutes or until translucent.
Toss squash with 3 tbsp of the butter,
garlic, maple syrup, hot sauce, paprika
and salt. Spread out onto baking
sheet lined with Longo's Essentials
Parchment Paper.
Bake in preheated 400°F oven, lightly
covered with greased Longo's Essentials
Aluminum Foil, for 20 minutes; uncover
and bake for 20 to 25 minutes more or
Add potato, sweet potato, salt, thyme
and pepper. Cook, stirring often, for
5 minutes or until lightly browned.
until potatoes are golden on the outside
and fork tender.
Add vegetable broth and wine; bring to
a gentle boil. Cook, stirring occasionally,
for 12 minutes or until potatoes are fork
tender and liquid is reduced slightly.
Roast in preheated 375°F oven for
40 minutes or until golden and tender.
(Make-ahead: Squash can be prepared
up to this point and reserved. Reheat on
a baking sheet at 375°F for 10 minutes
before proceeding with final step.)
Let stand for 5 minutes. Gently loosen with
a small spatula and carefully remove to a
platter, (Make-ahead: Reserve potatoes
on a baking sheet lined with Longo's
Essentials Parchment Paper for up to
1 day and reheat for 10 minutes at 400°F.)
Garnish with additional thyme sprigs.
Whisk cashew beverage with cornstarch,
mustard and garlic; stir into skillet and
cook, stirring, until thickened. Stir in
frozen vegetables and remove from the
heat. (Make-ahead: Transfer vegetable
mixture to a pie plate and refrigerate
for up to 2 days. Top with pie crust just
before baking: place pie in cold oven then
bake at 375°F as instructed, adding 10 to
15 extra minutes to the total bake time.)
Transfer squash to a bowl and gently
toss with remaining butter and chives.
Serve immediately.
Tip: Be sure to choose smaller potatoes
to fit muffin cups and grease your pans
Tip: Replace the butternut squash with
Longo's Cubed Root Vegetable Medley,
if preferred.
really well to avoid sticking The added
layer of breadcrumbs also helps the
potato stacks release.
Per serving (1/óth recipe): 150 calories;
1g protein; 8g fat; 20g carbohydrate;
3g fibre; 79 sugars; 360mg sodium.
Variation: Replace thyme with finely
chopped fresh rosemary or sage.
Cut a small circle out of the centre of
the pie crust as a vent hole and carefully
place crust over filling.
28 Holiday 2021
EXPERIENCE MAGAZINE
